Wine and dried fruit bring a sweet richness to this humble cut of meat.
Bon AppétitBeef Brisket with Merlot and PrunesBy Diane Rossen WorthingtonFebruary 27, 20084.8(59)Beef Brisket with Merlot and PrunesMarcus NilssonArrowJump To RecipeSave StorySave this storyPrintWine and dried fruit bring a sweet richness to this humble cut of meat.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGallery87 of Our Best Hanukkah RecipesWe encourage you to eat enough latkes to become a human potato.A Love Letter to BrisketWhy the humble beef brisket inspires such devotion.